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  1. 1

    Characterization and identification of some halophilic bacteria in spoiled fish sauce od Mabesa, Reynaldo C., Lagtapon, Simonetta C., Villaralvo, Ma. Josie

    Wydane 1986
    Dokumenty pełnotekstowe
    Analytics

    Characterization and identification of some halophilic bacteria in spoiled fish sauce
  2. 2

    Conversion of De Laval Coco Protein into soluble form as stabilizer and other food uses od Celestino, V.G, Gonzales, A.L, Capulso, S.A

    Wydane 1981
    Dokumenty pełnotekstowe
    Analytics

    Conversion of De Laval Coco Protein into soluble form as stabilizer and other food uses
  3. 3

    Studies on the isolation and functional characteristics of protein from coconut skim milk od Capulso, S.A, Gonzales, A.L, Celestino, V.G

    Wydane 1981
    Dokumenty pełnotekstowe
    Analytics

    Studies on the isolation and functional characteristics of protein from coconut skim milk
  4. 4

    Comparative acceptability of soymilks produced by different processing methods od Escueta, Elias E., Banzon, Julian A.

    Wydane 1979
    Dokumenty pełnotekstowe
    Analytics

    Comparative acceptability of soymilks produced by different processing methods
  5. 5

    The effect of degree of ripeness on the processing of saba bananas (Musa sapientum Linn.) into chips od Soriano, M.R, Pilac, L.M, Tunac, M.M

    Wydane 1976
    Analytics

    The effect of degree of ripeness on the processing of saba bananas (Musa sapientum Linn.) into chips

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